As someone who has chucked dry chips on a fire and witnesses the chips burned to a crisp before I could get the meat on the fire, it makes a massive difference.

If you want, DM me your address and I’ll send you some John Henry rubs, gratis from Houston.

Appreciate the offer, I ordered some rubs from Memphis BBQ.. Melissa cookston has been kicking the shit out of the competition on the bbq pitmasters. I bought her cookbook too and plan on making my own rubs after I read the book.

_________________

I competed in my first Ribfest here in Lake Bluff yesterday.

I was the last entrant of 19. Took 12th. I'm waiting to see the judges comments.

Fun day and we got hugely lucky that the worst of the rain was gone by 6am.

_________________

What kind of wood? Any pics?

_________________

Cherry and some bourbon infused hickory. I think our presentation slab wasn't up to snuff. They tasted pretty good.

It's pretty subjective though. One of the top 5 had the meat falling off the bone. The winner was one of the people that started the LB Ribfest 17 years ago. They hadn't won until this year. That's dedication.

_________________

I made a fantastic pot of chili.

_________________

Gonna hit Peoria meat today, I think I'm ready to tackle a brisket.. Any advice?

_________________

Quick tip. As you prep it, see the direction of the grain and cut a bit of the corner off it so that when you are done cooking it, it's easy to cut it properly since you have a starter corner already.

_________________
You know me like that.

If Spiegel moved to Peoria and started posting here....

_________________

I was like what did Matt do?

_________________
Elections have consequences.

Gonna start searching clearance sections for a pellet smoker.

_________________
Elections have consequences.

Great idea. You can get some really good deals right now. This is the time of year I bought my first smoker.

This summer was the first time using a pellet smoker. It really is nice in terms of ease of use. Going to do some chicken wings this afternoon.

_________________
You know me like that.

Pellet smokers are for rookies, get an offset woodburner for 200 like me and learn the hard way

_________________

Sorry to bother ya but got a few dumb questions..

The smallest brisket I could find was 14 lbs.. Can I cut it in half so it fits on smoker shelves?

Do I put juice or water in a can to absorb moisture? Higher than meat or lower?

What's a good rub?

I don't wanna fuck up a 50$ piece of meat.

_________________

Can I put it in a tin foil pan? Do I add water to pan?

_________________

14 lbs is going to take you a while. I like to finish in a covered catering tin after I get it to 165F.

I use this rub on brisket and burgers, all kinds of beef -

_________________
You know me like that.

Brisket must take 10 hrs? I’m not organized enough for that

_________________
Reality is your friend, not your enemy. -- Seacrest

Take it easy on the cayenne. I use about 1/4 of that. I need to update the recipe.

_________________
You know me like that.

Don’t wanna screw with a fire all damn night on long smokes.

_________________
Elections have consequences.

$50 is still bracing giving the amount of work to cook it. It was all but throwaway meat when I was in college. Fifty to eighty cents a pound.

_________________
There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Maybe it's wagyu.

_________________
You know me like that.

Either he's pimpin' pimpin' or getting took.

_________________
There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

I don't think you are getting a brisket for fifty cents/pound anymore.

_________________
You know me like that.

Pulled a rub recipe offline that's fairly simple, brown sugar, chilli powder, cayenne, salt


Had to cut that fucked in half, too big for one shelf in my smoker. I've never bought brisket before..I dunno what is a fair price, I've been going to Peoria meat for years for chops, ribs and chicken and dog bones. I'm unaware of any butcher as fresh and cheap in the city..I'm open to suggestions.

_________________

GFS has good brisket

Places don’t sell the flat anymore on the Brisket? When I worked at the butcher we’d consistently cut the briskets into flats and points otherwise we had to grind them. In the past I wuld do a few a year, of our own steers, but I don’t aways have the patience.

Coincidentally I am doing a brisket too. It went on last night at 6:30 and hope to be eating it sometime during the BEARS game. I have no trouble with the all-night thing. In fact I find it less stressful than putting it on at dawn's crack and then trying to get it done by dinner time.

Prime brisket. Meathead's recipe. https://amazingribs.com/tested-recipes/ ... and-recipe

_________________
"I honestly don't see a good bet on the board here."

I fucked up by cutting it. I've been doing some reading and that is a huge rookie mistake. I've got to grab a couple pans now to cook it.

How much water do I put in pans? Half inch? And tin foil on top of pan or uncovered?

_________________

Anyone smoking anything on the smoker tomorrow? I've been getting pretty pretty pretty good on this MFer. Still can't tell any difference from hickory,Mesquite, Apple, Cherry or charcoal.

_________________